Stocks & Sauces

Green peppercorn sauce recipe

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Indulge in the rich flavours of this versatile green peppercorn sauce recipe, an ideal accompaniment to a sirloin steak or in a jug alongside a porterhouse steak. Green peppercorn sauce also pairs beautifully with veal and pork loin chops, especially if some fresh tarragon is added at the end. Simply source a jar or tin of green peppercorns in brine; any unused peppercorns can be stored in the fridge, maintaining their freshness. For an extra kick, I often add more peppercorns to the sauce and prepare a little extra, making it a delightful treat when reheated and served with Cumberland sausage and creamy mashed potatoes the following day.

Sliced medium-rare steak covered in green peppercorn sauce.

Serves 4

Ingredients

Method

  1. Melt the butter in a pan and add the shallots, garlic and green peppercorns and cook over a gentle heat for a good 5-minutes, or until the shallots have softened.
  2. Add the brandy and flambé it if you wish or otherwise count to ten and add the chicken stock.
  3. Bring to a boil and reduce by half.
  4. Then add the cream and bring to a simmer and cook for 5-minutes.
  5. The sauce will have thickened a little and turned to a delicate café au lait tan.
  6. Check the seasoning and keep to one side until needed.

Shop the ingredients

Henry grew up watching his father run Le Grandgousier restaurant in Brighton, and saw him establish Harris Vintners selling digestifs and apéritifs across the south of England. Henry was captivated by the essence of French food, the type of cooking that makes people smile and restores them; and although his career has been diverse, wholesome and heartwarming cooking has remained his true passion. The accolades and recognition Henry has received for his cookery and restaurant management over the years have led to countless opportunities in retail food, consultancy, lecturing, food writing, print features, and media appearances. In 2002 Henry opened Racine, and created a London institution serving the food of Paris, Provence and the South West. The demand for sensational French cookery and top notch customer service has remained strong, and resulted in Henry’s recent launch of Bouchon Racine much to the delight of the London food scene. Bon appétit.